脂肪酶对大米凝胶特性的影响研究

Influence of lipase on rice gel characteristics

米饭、米粉和年糕都是以大米为原料制作的深受消费者喜爱的凝胶食品。凝胶食品的品质与凝胶的硬度、粘弹性等特性有密切的关系。在贮存过程中,凝胶食品的老化及品质控制一直是有待解决的重要课题。酶可以改变凝胶体系中的网络结构特性,从而起到改变凝胶特性,延缓凝胶老化的作用。本文以大米为材料制作凝胶,研究了脂肪酶不同的添加量、酶作用温度和酶作用时间对大米凝胶特性的影响,为米粉的生产和品质控制提供依据。结果表明,脂肪酶添加到大米凝胶中可以在一定程度上起到延缓凝胶老化的作用。而且,不同的加酶量、酶作用温度和酶作用时间都对大米凝胶特性有很大的影响。脂肪酶抗老化的最佳工艺参数为:加酶量0.1%、酶作用温度40℃、酶作用时间1h。

Rice,noodles and rice cakes are all consumer loved gel food which produced by rice.There is a close relationship between the quality of gel food and hardness,viscoelastic of the gel.The aging and quality control have always been questions need to be solved.Enzyme can change the network structure of the gel system and will cause the changes of gel characteristics and delay gel degeneration.For rice based gel,the influence of lipase such as quantity,reaction temperature and reaction time on the characteristics of rice gel was studied.This provides a basis for the production and quality control of rice noodles.The result shows that lipase added to rice gel can delay gel degeneration.The reaction temperature and the reaction time had a great influence on the quantity.The best condition is that the enzyme 0.1%,reaction temperature 40℃ and enzyme reaction time 1h.